Valeriana, Pecorino & Hazelnut Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is my friend Lisa’s addition to our chicken ciabatta. She likes to layer her salad in this way. I love the details of keeping the white and green onion rings separate, and separating the individual rings. So much gentler in the mouth.


  • 15 g (½ oz) skinned hazelnuts, roughly chopped
  • 75 g ( oz) mature pecorino
  • 40 g ( oz) spring onions (scallions), trimmed
  • 50 g ( oz) valeriana (lamb’s lettuce) or watercress
  • 2-3 tablespoons olive oil
  • juice of about ½ lemon


Toast the hazelnuts lightly in a dry frying pan, taking care not to take them too far as this will make them bitter. Keep aside. Shave the pecorino thinly on the slotted side of a cheese grater, or with a potato peeler if you prefer. It looks good when the shavings are not uniform. Thinly slice the spring onions, keeping the white and green parts separate.

Divide the valeriana among 3 serving plates. Scatter the white onion rings over, separating them out into individual rings. Drizzle each salad with about 3 teaspoons of olive oil and squeeze a little lemon juice over each. Add generous grindings of salt and black pepper. Top with shavings of pecorino, then the green part of the spring onions and finally, garnish with the hazelnuts. Gently toss the salad on the plate before eating.